AGRICULTURE WITH CHEMISTRY ai 



VEGETABLES 



Are organized bodies, capable of growth and increase, 

 and of propagating their own kinds. Vegetables arc 

 nourished, supported, and formed by air, water, earth, 

 ^ heat, light, and certain saline substances; and, in a par- 

 ticular manner, by their own exuviae, or remains, w hen 

 rtduccd to a state fit to answer that purpose. 



Vegetables consist of mucilaginous matter, resinous 

 matter, matter analogous to that of animals, and some 

 of a proportion of oil. AD these matters serve different 

 and important purposes in the oeconomy of plants. The 

 resinous and animalizetl matters form the outward surface 

 of vegetables, which prevents their being a6ted upon by- 

 rain or moisture. 



The mucilage gives pliability ; is the principal and first 

 prepared juice of plants, of which, by a further degree 



of 



